1, cellar storage: Chinese cabbage is placed in the cellar with its roots down, covered with straw mats, filled with soil and buried. Then bury a small bundle of sorghum stalks and keep it ventilated with the outside world.

2. Ventilation and fresh-keeping: remove the dead leaves and yellow leaves of Chinese cabbage, put the roots of Chinese cabbage in the sun facing south for 3-4 days, turn the Chinese cabbage several times in the middle, take a larger carton, dig several big holes with a diameter of about 3 cm in the carton, and then put the dried Chinese cabbage in and store it in a cool and ventilated place.

Chinese cabbage:

Chinese cabbage is a kind of vegetable originated in China, also known as cabbage, cabbage, yellow bud white and so on.

Chinese cabbage and Chinese cabbage are close relatives, belonging to Brassica, and also close to Chinese cabbage in coastal areas of China, belonging to Brassica of Cruciferae. Among the varieties of Chinese cabbage in China, yellow-heart Chinese cabbage is mostly eaten. Because of its good taste, it is deeply loved by ordinary people.

China is the origin of Chinese cabbage, which is rich in variety resources and has a long history of production. Farmers fix suitable varieties according to local climatic conditions, cultivation techniques and cultivation seasons. This is a production habit that is difficult to change. Consistent with production habits, local consumers have certain requirements for the shape, color, leaf thickness and flavor of Chinese cabbage. This is more obvious in Shandong province, the main producing area of Chinese cabbage. The eastern coastal areas of Shandong Province like to eat oval varieties, the western areas like to eat flat-headed varieties, and the northern areas like to eat straight-tube varieties. Therefore, in planting, varieties should be determined according to market demand.